Beef carpaccio with fennel and shaved parmesan salad

John Barton

John Barton

31st January 2012
John Barton

Beef carpaccio with fennel and shaved parmesan salad

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! This is a cracking starter as long as the beef is of the highest quality.


  • 1 whole fillet of beef
  • 2 fennel bulbs
  • shaved parmean
  • salt pepper
  • olive oil
  • balsamic syrup


seal off the beef all the way around in a hot pan,season well with salt and pepper
wrap tightly in cling film and freeze to make slicing easier
slice the fennel thinly on a mandolin and shave the fennel withn a peeler
take the beef from tne freezer and slice as thinly as possibe, arrange on a plate leaving a circle free in the centre for the salad.
dress the fennel and a few leaves with olive oil and salt, place in the middle of the plate and place some shaved fennel around the beef and the salad, dress with alittle more salt and some baalsamic vinegar reduciton

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